- For pancakes, you should prepare the dough correctly, because then they will turn out fluffy and tasty
Cooking time: 20 minutes;
- Servings: 6;
- Kcal: 193;
- Protein / Fat / Carbohydrates: 5 g / 4.9 g / 32.6 g.
Oladushki is an old Russian dish known all over the world. It is ideal for breakfast and comes in different variations. The taste and fluffiness of the pancakes directly depends on the quality of the dough kneading. It is this process that most housewives who are dissatisfied with their baked goods fail to cope with. The batter for pancakes should be thicker than for jellied pie, but thinner than for donuts. It can be sweet, salty or even fresh - it all depends on your taste preferences. Today we will tell you about the technology for preparing several of the most popular options.
Dough for pancakes made from fermented milk products
Using kefir and sour milk you can knead especially tasty and tender dough. Its consistency and texture differ from classic yeast dough, but this does not affect the height of the pancakes. You can make it in a fairly short period of time, however, if you decided to make a pancake yesterday, but were only able to cook it today, then it will be even fluffier.
Pancakes, the dough for which is prepared with fermented milk products, are especially tasty and tender.
You can add a variety of flavors and fillings to the pancake dough, for example, vanillin with pieces of pear and chocolate.
The recipe we are going to look at today is quite simple. It will help novice cooks understand how to properly knead the dough for regular pancakes.
How to mix fermented milk dough for pancakes:
- Heat kefir or sour milk to 40 degrees and add salt and baking powder to it.
- Grind eggs at room temperature with sugar.
- Mix the egg mass with the fermented milk liquid.
- In small portions, gradually add flour to the kefir-egg mixture. You need to mix the ingredients until they turn into a smooth and homogeneous mass.
- At this stage, you can include any additives in the test. If you want to make pancakes with meat filling, then you need to add half as much sugar.
This dough does not need to be placed in a warm place for a long time for it to rise. Thanks to the baking powder, which causes the pancakes to rise during frying, you can start cooking immediately after combining all the ingredients.
Frying a batch of pancakes takes an average of 3 minutes. On average, one side takes 2 - 2.5 minutes, and the other only 30 seconds.
Features of storing dishes with filling
Filled pancakes are stored in the refrigerator. If the filling contains cottage cheese or meat, it cannot be stored for a long time; the period should not exceed 12 hours. To store pancakes, place them in a container with a well-fitting lid. You can also use a deep container, covering it with polyethylene.
This dish can be frozen, which will preserve the taste and benefits. The freezer allows you to increase the storage time up to 30 days. Freezing a dish with filling is very easy. To do this, you need to place each pancake in film or a separate bag. This way, the workpieces will not stick together and will be pleasant to heat up.
Rules and terms for storing finished dough in the refrigerator
How to make yeast dough for storage in the refrigerator
Preparing yeast dough for puff pastry and pizza for freezing and defrosting
What should the pancake dough be like?
Before you start inventing your own recipes, you need to answer the question for yourself - “What should the dough for pancakes be?” - because the ease of preparation and the quality of the final result depend on it. The batter will make thin pancakes rather than fluffy and airy pancakes, and if it is too thick, you will only be able to bake something similar to flatbreads, which is why it is so important to follow the consistency and cooking technology.
The most classic liquid ingredients from which you can make dough for pancakes are kefir, water or milk. In the first case, the dish will turn out tender with a slight sour taste; in water it will also be very tasty, but more dietary, and milk pancakes combine the properties of these two options.
In addition to the above liquids, you can use ayran, sour cream, katyk or even sparkling water.
To make the dough rise, baking powder, yeast or soda are added to it. Soda goes well with fermented milk products, and yeast with water and milk. Baking powder can be used either alone or in combination with soda or yeast; it begins to manifest its properties exclusively under the influence of high temperature.
The finished dough, no matter what method of preparation you choose, should not be mixed under any circumstances. To fry pancakes, simply carefully scoop it out with a tablespoon, trying not to damage the formed air bubbles.
If you don't have time to knead the dough by hand, you can entrust this task to a bread machine. Often, the set of such equipment already includes a recipe with step-by-step instructions for kneading the dough for pancakes.
Can the dough be stored in the refrigerator or freezer?
Find out if you can store dough for dumplings and pancakes in the refrigerator. Here you will find user comments and opinions on whether pizza dough can be stored in the freezer.
Answer:
It happens that we do not calculate the amount of dough required for baking or we get tired and are no longer able to finish the dishes. What to do with the remaining dough? Is it possible to store the dough? Where is it better to do this - in the refrigerator or freezer?
Naturally, the thicker the dough is mixed, the easier it is to store. This dough includes, for example, pizza dough. It is simply divided into portions, each of which is used for one pizza, necessarily rolled into a ball, wrapped in cling film and can be stored in this form. If you plan to use it in the next 2 days, you can leave it in the refrigerator; if more, then put the dough in the freezer. There it can be safely stored for 6 months.
Biscuit dough can be stored in a plastic bag in the refrigerator for a week, in the freezer for 6 months. Shortbread dough will last 2-3 months in the freezer. Puff pastry in regular cling film will last 2-3 days in the refrigerator, but to store it in the freezer it needs to be wrapped tightly, then it can be stored for six months.
It is better not to store pancake dough at all, because... the very next day it will be very sour, of course, this can be corrected by adding a little sugar, but if you put it in the freezer, then after defrosting the water will snap out and you will not be able to bake anything from it.
Dough for dumplings, just like for pizza, can be stored either in the refrigerator for 2-3 days or in the freezer for 6 months.
Biscuit dough can be stored in a plastic bag in the refrigerator for a week, in the freezer for 6 months. Shortbread dough will last 2-3 months in the freezer. Puff pastry in regular cling film will last 2-3 days in the refrigerator, but to store it in the freezer it needs to be wrapped tightly, then it can be stored for six months.
How to make pancake dough from water and yeast
This version of the test can be considered lean. It turns out to be the cheapest, but no less tasty. Due to the yeast, the pancakes rise very much and become like small donuts.
This simple dish is often served in kindergartens and canteens, so if you want to remember your childhood, you will like this yeast recipe. Make pancakes in a warm and quiet place, as drafts or loud noises may cause the dough to fall off.
How to prepare yeast dough for pancakes:
- Add sugar and dry yeast to the water. The required amount of yeast per kilogram of dough is usually indicated on the packaging.
- Add the flour, sifted and mixed with salt, into the yeast water in small portions. In this case, the dough must be kneaded especially thoroughly to break up all the lumps and saturate the mass with oxygen.
- Place the dough in a warm place, after covering it with a kitchen towel.
- When the dough has approximately doubled in volume, it can be divided into portions and fried in a frying pan or baked in the oven.
If you want to make a batch of fresh pancakes for breakfast, you can make the dough the night before and put it in the refrigerator. In the morning, it is enough to keep it warm for 20 minutes, after which it can be used for its intended purpose.
How to make yeast pancakes
It is difficult to find a person who would say that they do not like or are indifferent to fluffy and tasty yeast pancakes. Our mothers and grandmothers spoiled us all with them in childhood, and if there are any, then they should not waste time reading our article, since it was written specifically for those who love yeast pancakes and want to learn how to make them.
Pancake dough is prepared using dry or fresh yeast. Fresh yeast is sold in the form of cubes of a uniform brown color, their moisture content is about 80%, they ensure strong fermentation of the dough, and it is from them that the most delicious pancakes are obtained. Fresh yeast should be stored in the refrigerator. Before cooking, fresh yeast is crushed and poured with warm water, warm water, since water temperatures above 40 degrees simply kill the living organisms responsible for fermentation and rising of the dough.
Dry yeast is obtained by dehydrating fresh yeast; it has a long shelf life and does not require special conditions. When adding to the dough, you need to use 2 times less volume. Before adding dry yeast to the dough, you need to prepare it; to do this, pour the yeast powder onto the surface of warm water, leave for 10-15 minutes and then thoroughly knead the resulting mass.
The prepared yeast is mixed with pancake dough, the basis of which can be milk, kefir, yogurt or just water. Preparing yeast pancakes takes a little longer than regular ones, since the dough must rise, but the result does not leave anyone indifferent. So, how to make delicious yeast pancakes?
Classic pancakes with yeast
Ingredients:
Dissolve the yeast in 50 ml of warm water and leave to mature for 15 minutes.
Recipe for pancake dough with milk without yeast
Do you want to make yeast-free pancakes with fresh milk? Why not? This option is also quite possible. However, you will have to acidify the milk with something or quench the soda. This can be a solution of citric acid in water, vinegar or lemon juice.
You can make pancakes with milk without yeast, but they will need to be replaced with lemon juice
It is prepared using the same technology as kefir dough, but you need to artificially acidify the milk. For half a liter of milk, you only need a teaspoon of lemon juice or vinegar. The acid-quenched soda is poured into the prepared dough. After which the mass is infused for 20 minutes.
Pancakes prepared in this way are not so fluffy, but still very tender and tasty. You can let this test sit for a couple of days.
Storage conditions
The main active component of yeast - yeast - begins to ferment very quickly, so the mass instantly becomes sour. It cannot be stored at room temperature for more than an hour.
If you knead thoroughly and put it in a bag with room to rise, it won't spoil for a day or two on the refrigerator shelf. But after such storage it is not suitable for every baked product. It is recommended to prepare confectionery products using sponge dough immediately.
Yeast-free is less capricious, since it has a simple composition and rises due to leavening components (soda), and not carbon dioxide. At low temperatures, yeast can be stored twice as long, but it is better to prepare it without delay.
Should I make pancake dough in the evening?
In the recipe, baking soda is added to the flour. Then the entire bulk mixture is added to kefir with egg and mixed well. The dough should stand for an hour, become covered with bubbles and can be fried. The pancakes turn out fluffy and tasty. What do you think, is it possible to make such a meal overnight and what will happen in the end?
no, you can’t make the dough for morning preparation in the evening, because all the soda will react, and in the morning you will have thick linings :))))
- Thank you 1
Not worth it. And in general, all soda doughs rise in a couple of minutes.
Pancakes with vegetables
Who said that the recipe for the most delicious and fluffy kefir pancakes necessarily involves the preparation of a sweet delicacy, which should be served exclusively with jam, honey or whipped cream with powdered sugar? After all, you can prepare a more dietary, but satisfying version of pancakes with vegetables, which are no worse than their sweet counterparts. This option is good for those who want to switch to dietary nutrition, but are still dependent on baking. Also, these pancakes can be used as a midday snack at work instead of ordinary sandwiches. To prepare the dough you will need:
The vegetables to be used can be anything as long as they are raw and well chopped. Usually a blender is used for this, but you can also grate the vegetables on a fine grater. Zucchini, carrots, pumpkin, spinach, and green onions can be used. Potatoes are also suitable, but the calorie content will be much higher due to the high starch content in them.
